Learn more about the new vegan cookbook this recipe is from: Easy. Whole. Vegan by Melissa King
Makes 10 Pancakes (about 8 servings)
To make it an extra-special treat for kids, add a handful of chocolate chips or top with a dollop of coconut whipped cream or a pat of vegan butter.
To make the sweet potato purée: Peel and cube 1 large sweet potato or 2 small sweet potatoes, then place them in a large pot of boiling water. Boil until soft, 15–20 minutes. Drain the water, and place sweet potatoes back in the pot. Use an immersion blender or potato masher to purée the sweet potatoes. This step can be done in advance. It should keep in the fridge for about 2 weeks. You can also freeze it for up to 6 months.
To make a flax egg: Whisk together 3 Tbs. warm water and 1 Tbs. flaxseed meal; place in the fridge for 1 minute to thicken.
- 2 cups gluten-free oat flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 11/2 tsp. ground ginger
- 11/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 11/2 cups almond milk
- 1 cup sweet potato purée (see above)
- 2 flax eggs (see above)
- 2 Tbs. maple syrup
- 1 tsp. vanilla extract
- 2 Tbs. melted coconut oil
In large bowl, combine dry ingredients. In medium bowl, combine wet ingredients
except coconut oil.
Add dry ingredients to wet ingredients, and mix with spatula or stand mixer until just combined.
Heat large sauté pan over medium heat, and add coconut oil. Using 1/4-cup measuring scoop, drop batter into pan, and cook 1–2 minutes, until edges begin to brown. Flip pancake, and cook 1–2 minutes more, until done. Repeat until batter is used up.
Serve immediately, or refrigerate or freeze for later use. (Pancakes should last 2 weeks in the fridge and up to 6 months in the freezer.
- Calories: 200
- Carbohydrate Content: 29 g
- Fat Content: 7 g
- Fiber Content: 4 g
- Protein Content: 6 g
- Saturated Fat Content: 3.5 g
- Sodium Content: 300 mg
- Sugar Content: 5 g